Alright, I kid you not with the title of this cookbook, “The Lewis and Clark Cookbook: With Contemporary Recipes“.Â I would hope that they are contemporary……could you imagine what Lewis and Clark ate?Â Well I know they didn’t eat what I made for supper out of the cookbook, buffalo strip saute.Â This was one of the cookbooks that I gave to my husband to pick out a recipe.Â It is always good to have fresh eyes pick something out.Â We all have our favorites.Â I love seafood, my kids like dessert or anything that is cheesy and my husband loves stir fry.Â I guess I shouldn’t have been surprised by his pick.Â But I was surprised at the flavor combinations.Â Needless to say, I am an adventurous gal…..so off I went in search of some buffalo!Â It didn’t take me long as my first stop was the frigid tundra……of my local grocery freezer section.Â I live in the midwest, we have buffalo in our grocery store as opposed to fresh salmon.Â Should I be suspect when the brand of buffalo I buy is called “Lewis and Clark”?
Well, when all was said and done, my husband and oldest son ate it.Â I tasted some but it really didn’t wow me.Â My middle son tried one piece of the meat (before I told him it was buffalo).Â My youngest had one piece of the carrot.Â Those two would not have lasted long on the prairie!
Buffalo Strip Saute, page 83
- 3/4 pound buffalo (or lean beef) round steak, cut into 1/4 inch thick strips
- 1 Tablespoon maple syrup
- 1 Tablespoon soy sauce
- 2 Tablespoons lemon juice
- 1/8 teaspoon hot pepper sauce
- 2 Tablespoons olive oil
- 3/4 cup onion, diced
- 3/4 cup green cabbage, sliced thin
- 1 medium carrot, sliced in thin rounds
- 1 rib celery, slice on the diagonal
- 1 cup small cauliflower florets
- 1 Jerusalem artichoke, sliced
- 1 cup corn
- 1 clove garlic, minced
- 1-2 tsp. soy sauce
- 1/2 tsp. dried dill weed
- 1/4 tsp. hot pepper sauce (optional)
- Place the meat in a flat-bottomed (non-reactive) dish.Â In a bowl, whisk together the maple syrup, 1 Tablespoon soy sauce, lemon juice and 1/8 teaspoon hot pepper sauce.Â Pour the liquid over the meat, coating all pieces.Â Cover the dish and marinate in the refrigerator for at least 1 hour.Â Turn meat over once while marinating.
- In a large skillet over medium-low heat, add the oil, meat and any excess marinade.Â When the meat has started to brownÂ add the onion, cabbage, carrot, celery, cauliflower, artichoke, corn and garlic.Â Stir well and saute for 3-4 minutes.Â Add the soy sauce, dill week and hot pepper sauce (if desired), sauteing until vegetables are tender.Â Remove from heat and cover.Â Allow flavors to blend for 5 minutes.
- Serve with wild rice.
To Joyful, Simplified Living,